Behind The Bib

Populating the food court on the second level of the Tiong Bahru market are many stalls, each with a history spanning decades. Among them is Tiong Bahru Hainanese Boneless Chicken Rice, open since 1988.

Which Hong Kong celebrity once dined here and caused this humble eatery to shoot to fame?

Fancy some late night grub with a chance of a celebrity chef sighting? JB Ah Meng is your best bet.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

Skip the crowds and enjoy good food with just a few clicks.

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.

How one man won over the hearts of people with his laksa and mee siam laced with fruit juice.

Zi char institution Kok Sen stood resolute on Keong Saik Road even as the area around it has morphed through the ages. Its key? Good food. We find out more.

Why claypots make for better laksa.

The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.

Curry puffs with a Bib Gourmand? When it's as deftly put together as Lee Meng Li's version, it's easy to see why.

How one man went from being so poor that he couldn’t afford a signboard to getting a nod from Michelin's inspectors.

Quality, not quantity, at this Michelin-listed stall that features Indonesian food

Turkish native Nafiz Bozkurt of Alaturka is an accidental restauranteur with no experience of running a restaurant but found success in taking great care of the business and serving up authenticity.

Flagbearer for the new generation of young hawkers, Douglas Ng speaks candidly about why few of his peers end up staying the distance

How one man's quest for the perfect biryani led to a Michelin-worthy establishment

What exactly is Singapore-style ramen, and what made two young chefs leave promising careers in fine-dining to peddle their $6 bowls?